Simply bring the above to the boil in a large pan, simmer for a few minutes and let it cool. Pop the brisket in a container large enough to be totally submerged in the brine. You'll need to keep it weighed down so it stays submerged. I like to prick the brisket all over before brining. Leave in fridge for 7-10 days

Brisket stock:Water1 Onion quartered2 Carrots choppedHerbs, I like to use rosemary and thyme.

Remove and rinse the brisket in cold water. Place into the pan and simmer gently for around 3 hours.Bish bash bosh. Enjoy.

Simply bring the above to the boil in a large pan, simmer for a few minutes and let it cool. Pop the brisket in a container large enough to be totally submerged in the brine. You'll need to keep it weighed down so it stays submerged. I like to prick the brisket all over before brining. Leave in fridge for 7-10 days

Brisket stock:Water1 Onion quartered2 Carrots choppedHerbs, I like to use rosemary and thyme.

Remove and rinse the brisket in cold water. Place into the pan and simmer gently for around 3 hours.Bish bash bosh. Enjoy.

Thank Chubbs.

Maybe the Mods can open a Food Recipie Page? May attract a few more cultured thugs to the forum 🤣

tbf, that's a decent piece of investigative journalism and fact checking, esp for a local paper. This should really be in the politics thread, so SRK can learn a few lessons on being a more convincing bot